27Jun
Pink Beetroot Hummus
Ingredients
- 1x 400g Tinned Chickpeas (drained)
- 2 small Garlic cloves (minced)
- 2 tbsp Tahini
- 1x small Lemon (squeezed)
- 2 tbsp Olive oil
- 1 tbsp Water
- 1 tsp Smoked paprika
- 3 tbsp Beetroot powder
- 1 tsp Cumin
- 1 pinch Sea salt
- 1 sprinkle Coriander (to serve)
Method
- Drain the chickpeas and place in a food processor
- Peel and mince your garlic cloves and add to the food processor along with the tahini, lemon juice, olive oil and water
- Then add the beetroot powder, paprika, salt and cumin and blitz until smooth
- You may need to use a spoon or a spatula to scrape down the sides before blitzing again
- Add more lemon and salt if required
- Serve in a bowl and top with a few chickpeas and a sprinkle of coriander and smoked paprika
- Serve and enjoy!
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